AZUME the #1 rice cooker

CERAMIC RICE COOKER THE BEST WAY TO COOK DELICIOUS RICE

THE AZUME CERAMIC RICE COOKER
THE BEST WAY TO COOK DELICIOUS RICE

design: Ben Oostrum

the authentic way of cooking rice

Really tasteful rice completes a meal.

Really tasteful rice completes a meal. Unfortunately, rice is often just a simple side dish and that’s a missed opportunity. With the AZUME Ceramic Rice Cooker, rice will be a great supplement to your meal.

How to cook rice

Why, What, How

WHY?

There are many ways of cooking rice. But do they all bring out the best in the rice? During my travels in Japan and China, I got to eat rice that was much tastier than I
had ever had before. I decided there and then that I would design a cooking pot which would help to cook the best rice possible.

WHAT?

The AZUME Ceramic Rice Cooker is the result. An elegant cooking pot that is practical, durable and affordable. Rice especially is suited for cooking in ceramics. Of
course, you could use an electric
rice cooker, but who needs extra cords and plugs in the kitchen? Ceramics is also very sustainable in production and use. No plastic or electronic parts that can break down. A ceramic rice cooker will last much longer than any electric rice cooker. If you don’t drop it, it will actually last you a lifetime. Cooking in ceramics is also a lot of fun. It always works out and the thick bottom of the AZUME prevents the rice from burning. The rice will not only taste better, it will also look great. This rice will complete your meal.

HOW?

After a lot of research and experiments the best possible Ceramic Rice Cooker was created. Not only qua shape, but also finding the best flameproof ceramics. A lot of partners, including manufacturers, chefs and marketers, have contributed to the final AZUME design.

Jinai Looi AZUME kitchen

World of rice

THE WORLD OF RICE

There are many varieties of rice and the preparation divers for each variety. All types of rice can be cooked in the AZUME Ceramic Rice Cooker and you will always get the best result.

Like all grain, rice is a grass and it's the most important food for a big part of the world. Not only in Asia but all over the
world people eat rice. It is said that wild rice is originally from Australia. About 13.000 to 8.000 years ago the rice
spread from East Asia to South-East Asia and South Asia, and eventually through West Asia to Europe. European colonization introduced rice to America.

White Rice

With white rice, the grain is stripped from the husk, bran and germ. That is called the milling of the rice. After stripping the rice, the rice is polished by
grinding the grains together, this results in a white, shiny grain. With the milling and polishing the rice loses nutrients. Therefore white rice is sometimes enriched with nutrients like B1, B3 and iron.

Brown Rice

Brown rice is unprocessed rice.
A lot of nutrients remain in this
rice, but this also makes it
harder to digest. Brown rice has
a light nutty flavour.

Parboil Rice

This is pre-boiled rice. Pre-boiling
shortens the cooking time
slightly but that is at the expense of the taste and nutrients. I
wouldn’t mind if parboiled rice
disappears from the shops entirely.

Pandan Rice

Pandan rice and Jasmin rice are
types from Thailand, have a long
grain and smell delicious. Origi-
nally the taste comes from the
pandan leaf. Especially suita-
ble for Thai curries and other
Asian dishes.

Basmati Rice

A long grain rice from the north
of India. Basmati comes from
the Sanskrit “vasmati” (fra-
grant). Basmati is similar to
Pandan, but the grain is longer
and drier. Delicious with Indian
dishes, but it is an easy rice that
combines well with many
other dishes too.

Black Rice

A Chinese rice which is also
known as ‘forbidden rice’
because it was originally reser-
ved for the Emperor. It is a
whole grain rice, firm and rich
in flavour with a beautiful dark
purple colour. It’s hard to pre-
pare black rice in an electric rice
cooker, but delicious when
cooked in the AZUME. Check out our RECIPE page for a delicious black rice recipe.

Bomba Rice

A type of rice that is used a lot
in Spain, for paella. Bomba is a
short, round grain rice that absorbs
twice the fluid of long grain rice
but doesn’t get sticky.

Red Rice

A long-grain rice from Thailand.
It is similar to Jasmin rice but it
hasn’t been milled, so it's actually a
type of brown rice.

Basic AZUME Rice Recipe

Basic AZUME Rice Recipe

Rinse the rice thoroughly until the water is clear (at least three times)

Measure the right amount of water: depending on the type of rice that
will be approximately 1,25/1,5 cup of water for 1 cup of rice.

You can add salt or stock powder for flavour, but this is not necessary.

Let the rice soak for 30 minutes.

Place the AZUME on the smallest burner, at the highest fire. As soon as
the water is boiling, turn the fire down to low and let the rice simmer for 8 minutes.

After 8 minutes, turn the stove off and let the rice steam in the AZUME
for 12 minutes. Don’t lift the lid and don’t stir the rice. Just let the AZUME
do its job.

After 12 minutes you can scoop the beautiful, light and tasteful rice.

Because ceramics hold the heat very well, the rice won’t cool down while you finish the rest of the meal.

The AZUME in the Media

The AZUME in the Media

Koffietijd

De AZUME featured on Dutch television. Jinai Looi of "het Zesde
Geluk" was special guest on the television show “Koffietijd” and managed to
get a lot of attention for our AZUME Ceramic Rice Cooker.

Just for koks

Very nice review and unboxing the AZUME by Jeroen Andreasen for
JustForKoks.nl

Specs

SPECS

Taste

The authentic taste of rice

In ceramics, the rice stays warm and light.

The drops on the inside of the lid make sure that any steam that condensates will drip nicely on the surface of the rice, which prevents the top layer from drying out.

Ceramics won’t give off any taste like metal often does.

Design

Tasteful rice should be presented tastefully.

The Azume Ceramic Rice
Cooker is an elegant, stylish pan
and a fine object for your kitchen and dining table.

The colour of the pan contrasts
nicely with the rice and remains
beautiful while using it on fire,
you will not see any soot marks
the fire leaves on the pot.

The pan has a manageable size
(2 to 4 persons)

A beautiful detail is the bamboo
rice scoop, which you store with
the pan.

SUSTAINABLE

We are eco-friendly.

The Azume Ceramic Rice Cooker doesn’t use electricity and only needs a short time on the stove.

The pan will last a lifetime.

There are still Chinese Ceramic Pots from 4000 years ago. An electric rice cooker definitely won’t make that.

Practical

The benefits of the AZUME

Suited for all types of rice

Including bamboo rice scoop

No plugs and cords on the countertop

The AZUME takes up little space

The AZUME is dishwasher proof (the bamboo scoop is not)

The handles give good grip and don’t get hot

The lid lies deep in the pan so when the water boils over it will drip back into the pan, and not all over your stove.